TeaForum.org

That's a thorough and interesting post! Has it been a difficult year for tea only in Yunnan or throughout China? (I'm thinking about Fujian and Lapsang/Tie Guan Yin in particular.) sorry for late respond. Thanks. Yes, it is overall China issue. Our Dan Cong farmer didn't make Dancong Hong for examp...

]Thought I'd share this with community. We were in Jianshui week ago and found out that there are already quite few masters from Yixing doing biz there. Apparently Yixing rents are much higher and so the prices for clay , which is not even local but from all over the place. They actually sell the Ji...

But yes. Wine cabinet or dense enough wood might work well. I woudn't suggest any wood at all. Wood absorbs the moisture and doesn't give it out , so you would have to keep some water inside ( sponge or small glass ) . At the same time , wood has some aroma and wet wood even boosted aroma. That wil...

I'm thinking that I need to find a suitably non-smelly bin, maybe an old freezer, and make a rule to only open it 1/month or something. I would bring out a cake or a few quarters for use. Those I could store in a mylar with boveda or something for the short term. The neat sollution is just any non-...

Perhaps you could offer an option where people who pay at least $X for an order will get a set of samples picked by you (but that would eat up a lot of your time for each individual order and won't get a steady revenue), or they get to leave a comment choosing $X worth of samples (same comments). I...

To make this more worthwhile from an educational perspective or to satisfy interest, can you tell a story about the terroir, trees, processing, storage, the relationships involved? And do you actually care enough to invest the time? Yes , it is doable and this seem to be the latest trend of offerin...

My apology for probably harsh name of the topic ;-) but I'm recently struggling with the idea of this Tea Club Subscription as I'm constantly being asked from some customers ( usually beginners ) . So I'd be eager to read community opinion about my my angle of view to this concept. I understand the ...

Hello tea friends. Recently I’ve had the worst thing imaginable happen to me. I’ve completely lost my sense of taste and smell after having Covid. I’m not sure how long this might last because I’ve heard many different experiences. Some people get their taste back in weeks, and some never seem to c...

Hello tea friends. Recently I’ve had the worst thing imaginable happen to me. I’ve completely lost my sense of taste and smell after having Covid. I’m not sure how long this might last because I’ve heard many different experiences. Some people get their taste back in weeks, and some never seem to c...

You haven't heard them because you probably had nothing to do with the railroad or with a cafe (food service in general). That did the conductors in compartment cars and canteen barmaids :) The norm was based on one teaspoon, and the worker did 1/2 + soda on the tip of a spoon. There is no differen...

For example, Pu'er from Da Yi, which I recently drank, was very similar to the taste of soda (sodium bicarbonate). I poured vinegar into dry tea and it hissed. In the soviet union, the method of "improving tea" with the help of soda was widespread. Soda makes even clear tea darker and more aromatic...

Back in 04 - 07 or something around that , Zhong Cha brand was available for franchise kinda style with difference that there was no material check. Means you could purchase a 1000 wrapers with that design and press , pack into it whatever you want. So on market could be 2 identical wrappers but wit...

Thank you for the fast response. Maybe I will just order some of last years material of purple then or just some green that you currently have, I don't know now. I got interested in purple tea after having a barrel aged purple maocha not too long ago that was an absolutely fantastic tea. The harves...